Getting Ready For Christmas

Ambrosia Pie

Ambrosia Pie

Ingredients:

  • 1 (11 oz.) can mandarin orange in light syrup
  • 1 (8 ¼ oz.) can crushed pineapple in heavy syrup
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 2 ½ cups frozen whipped topping, thawed and divided
  • ¾ cup flaked coconut, toasted
  • 1 (9 oz.) graham cracker crust (extra serving size)
  • Garnishes: maraschino cherries, pecan halves, additional toasted coconut

Method:

Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press orange and pineapple between layers of paper towels to remove excess moisture.

Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 ½ cups whipped topping. Gently fold in orange- pineapple mixture and ¾ cup coconut. Spoon filling into crust. Cover, freeze until firm or up to 1 month.

Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

Tropical Storm Pie

Tropical Storm Pie

For the crust:

  • One 9-inch graham cracker crust, baked for 10 minutes

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ (14 oz.) can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ tsp. vanilla extract

For the topping:

  • 1 banana
  • ½ (20 oz.) can or 1 (8 oz.) can crushed pineapple, drained and reserve juice
  • 1 (20 oz.) can cherry pie filling
  • 2 cups whipped cream (optional)
  • ½ cup flaked coconut (optional)
  • ½ cup macadamia nuts (optional)
  • Maraschino cherries, about one dozen (optional)

Method:

With a mixer, beat the cream cheese until light and fluffy, about 3 minutes. Slowly add the sweetened condensed milk, mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place pie into refrigerator for at least 2 hours, until well chilled and set.

Slice banana and place in bowl. Pour reserved pineapple juice over the bananas and let sit for 10 minutes to preserve the bananas and keep them from browning on the pie. After the bananas sit, drain and place bananas on cream cheese layer. Spread the pineapple over bananas. Next, spread the cherry pie filling on the pineapples.

Decorate with the whipped topping. Sprinkle the coconut and macadamia nuts on top and decorate the edges with maraschino cherries, if desired

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com